Food Process Engineering

Semester 1, 2019

Staff

- Mohammed Farid (coordinator)
- Sophia Rodrigues
- Kaveh Shahbaz

Calendar notes

Application of engineering principles to food processing. Study of main food processing operations: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative thermal and non-thermal food processes, and most fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.

Prerequisite: CHEMMAT 201 or 211, and 15 points from ENGSCI 111, MATHS 108, 110Restriction: CHEMMAT 463

## Intended learning outcomes |
## Related graduate attributes |
## Related assessments |
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Regarding the specific topics to be covered, at the end of this course, the student should be able to: Transfer Processes 1. Solve problems involving steady and unsteady state heat transfer by conduction in multilayered systems. 2. Solve transient heat transfer problems using lumped heat capacity analysis. 3. Predict the effect of external conditions on heat transfer rate to single or multi-layered systems. 4. Understand differences between laminar and turbulent flows and the flow behavior of different fluids. 5. Understand Fick’s first law of diffusion and analogies regarding heat and momentum transfer and the difference between mass diffusion and mass convection. |
ENGA01: engineering knowledge (2) ENGA02: problem analysis (2) ENGK04: specialist knowledge (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (2) ICHEME A2.4.2: Principles of processing equipment. (2) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Thermal Processing 1. Classification of food contaminating microorganisms 2. Thermal processing systems/equipments and knowledge of commercial thermal processes. 3. Understand effect of environment on the design of thermal process, food storage/distribution conditions and food shelf-life, as well as potential spoilage or outbreak problem. 4. Calculate D- and z- and F-values from experimental microbial inactivation data, and plot the microbial survivor curve. 5. Lethality, estimation of reduction in microbial population after a specific thermal process |
ENGA01: engineering knowledge (2) ENGA02: problem analysis (2) ENGK02: mathematical modelling (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.3.3: Numeric and computer methods for problem solving. (1) ICHEME A2.4.3: Impact of processing (0) ICHEME_A2.6.1: Nature of safety and loss prevention. (2) ICHEME A2.6.2: Risk assessment (2) ICHEME A2.6.3: Identifying and assessing hazards including specialist aspects (2) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Dehydration 1. Understand and find/calculate properties of moist-air from equations, psychrometric charts and software. 2. Derivation of water activity and understanding its importance with regards to sorption isotherms 3. Describe the principle of heat and mass transfer in drying. 4. Be familiar with conventional and innovative dehydration systems used in the food industry and how they operate (i.e. spray drying, freeze drying, microwave and infrared drying). 5. Calculation of drying times for different types of dryers and food applications |
ENGA01: engineering knowledge (2) ENGK04: specialist knowledge (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (2) ICHEME A2.3.3: Numeric and computer methods for problem solving. (1) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) UOA_3: Solution Seeking (1) |
No related assessments |

Evaporation 1. Describe and know how common evaporators used in food industry operate. 2. Understanding the effect of fouling on performance of evaporators 3. Solve problems involving single effect and multiple effect evaporators by applying mass and energy balances. |
ENGA01: engineering knowledge (2) ENGA02: problem analysis (2) ENGK04: specialist knowledge (2) ICHEME A 2.2.1: Material and energy balances (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (2) ICHEMEA2.3.2: Maths modelling and quantitative methods (2) ICHEME A2.4.2: Principles of processing equipment. (2) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Freezing and chilling of food 1. Be familiar with the different types of freezing systems used for different food products, and their mode of operation. 2. Determine/predict the freezing and chilling time of different food products. 3. Determine/predict time to reduce the food temperature to a specific value, for a certain food application and freezing system. 4. Learn the effect of frozen-food storage on the quality of the foods and their shelf-life. 5. Understand how a refrigeration system works and its components. 6. Calculate the cooling load. |
ENGA01: engineering knowledge (2) ENGA02: problem analysis (2) ICHEME A 2.2.1: Material and energy balances (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (2) ICHEME A2.3.3: Numeric and computer methods for problem solving. (1) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Packaging 1. Calculate storage and loss modulus of food. 2. Apply mass transfer to calculate mass flux in air, liquid and packaging materials. 3. Apply permeability coefficients to estimate mass transfer resistance through packaging. 4. Understand the principles of modified atmosphere packaging. |
ENGA01: engineering knowledge (2) ENGA07: environment and sustainability (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME A 2.2.1: Material and energy balances (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME A2.2.4: Applying principles of equilibrium to phase behavior and systems. (2) ICHEME A2.3.3: Numeric and computer methods for problem solving. (1) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) UOA_2: Critical Thinking (2) |
No related assessments |

Membrane separation 1. Describe the principle and mechanism of membrane separation 2. Describe different types of membrane processes and configurations used in food industries 3. Describe the importance of concentration polarization and solution diffusion 4. Calculate the mass flux across membranes and the required membrane area |
ENGA01: engineering knowledge (2) ENGK04: specialist knowledge (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Extraction: 1. Introduction to different extraction techniques (liquid-liquid and solid-liquid) and equipment pertinent to food industry 2. Application of supercritical extraction in the food industry |
ENGA01: engineering knowledge (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME A 2.2.1: Material and energy balances (2) ICHEME A2.2.3: Momentum, heat and mass transfer (2) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Innovative non-thermal and thermal food processing 1. High pressure processing (HPP) 2. Pulsed electric field (PEF) processing 3. Ultra violet (UV) processing 4. Describe the principle and benefits of ohmic heating and cooking 5. Be familiar with problems associated with ohmic heating and cooking 6. Introduce microwave heating and its benefits |
ENGA01: engineering knowledge (2) ICHEME_A 2.2.: Fundamentals (2) ICHEME_A2.4.1: Process and product technology (2) ICHEME A2.4.2: Principles of processing equipment. (2) ICHEME A2.4.3: Impact of processing (0) UOA_1: Disciplinary Knowledge and Practice (2) |
No related assessments |

Coursework

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